Handbook of Meat Processing
Smoking 243 products within tunnel smoke houses, which are designed to operate in a continuous system. In such tunnels, the meat ...
244 Chapter 12 and less dense smoke. After smoking, the salami is ripened for two to three months, as described in chapter 22. W ...
Smoking 245 Nicol , D. L. 1962. The fl uidized sawdust smoke pro- ducer. In Advances in the Engineering of the Smoke Curing Proc ...
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247 Chapter 13 Meat Packaging Maurice G. O ’ Sullivan and Joseph P. Kerry Introduction The packaging of muscle - based foods is ...
248 Chapter 13 Modifi ed Atmosphere Packaging of Meat Products MAP is defi ned as “ a form of packaging involving the removal of ...
Meat Packaging 249 order to maintain bloom, with at least 20% CO 2 to prevent selective microbial growth (Eilert 2005 ). Whether ...
250 Chapter 13 the correct blend of gases that maximizes initial color, color stability, and shelf life, while also minimizing m ...
Meat Packaging 251 concluded that the use of 0.4% CO during storage in MAP improved beef color without masking spoilage. Upon re ...
252 Chapter 13 (Dixon and Kell 1989 ). The absorption capacity is related to biological factors (i.e., pH, water, and fat conten ...
Meat Packaging 253 Vacuum Packaging of Meat Vacuum packaging (VP) was one of the ear- liest forms of MAP methods developed com- ...
254 Chapter 13 The consumer has been shown to reject those myoglobin forms that are not acceptable meat colors from their perspe ...
Meat Packaging 255 gives rise to active packaging (Camo et al. 2008 ). An active package was defi ned by Rooney (1995) as a mate ...
256 Chapter 13 dation in beef, leading to the enhanced display life of the meat. Additionally, Camo et al. (2008) investigated a ...
Meat Packaging 257 beef that is bright red in color and pack - aged with the traditional PVC overwrap. Nevertheless, it is encou ...
258 Chapter 13 “ NatureTray ” product aimed at fresh meat. Both these companies use a foam form that is derived from 100% annual ...
Meat Packaging 259 Gill , C. O. 1988. The solubility of carbon dioxide in meat. Meat Science 22 : 65 – 71. Gill , C. O. 1989. Pa ...
260 Chapter 13 Mancini , R. A. , and M. C. Hunt. 2005. Current research in meat colour. Meat Science 71 : 100 – 121. Mannion , P ...
Meat Packaging 261 sphere with low carbon monoxide and high carbon dioxide. Meat Science 52 : 157 – 164. S ø rheim , O. 2006. Pr ...
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